Description

These Brown Butter Bourbon Pecan Chocolate Chunk Cookies are a decadent twist on the classic chocolate chip cookie, featuring toasted bourbon-infused pecans, rich browned butter, and gooey chocolate chunks. Baked to perfection with a soft, chewy center and crisp edges, these cookies offer a delightful balance of nutty, boozy, and sweet flavors, finished with a sprinkle of flaky sea salt to enhance every bite.

Ingredients

For the Pecans

3/4 cup raw pecans
2 tablespoons bourbon, divided
1 tablespoon light or dark brown sugar
Flaky sea salt, for sprinkling

For the Cookie Dough

1 cup (2 sticks) salted butter, at room temperature, divided
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus up to 2 tablespoons more if needed
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped chocolate chunks or chips

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Instructions

Toast Pecans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On the sheet, combine the pecans, 1 tablespoon of bourbon, and 1 tablespoon of brown sugar. Bake for 8-10 minutes until the pecans are toasted and fragrant. Remove from oven, sprinkle with flaky sea salt, and roughly chop the pecans once cooled.
Brown Butter: While the pecans toast, add 1 stick of butter to a small saucepan over medium heat. Cook the butter for 3-4 minutes until it starts to brown and develops a nutty aroma. Remove from heat and transfer the browned butter to a heatproof bowl. Chill it in the freezer for 10-15 minutes, but do not over-chill.
Mix Dough: In a large mixing bowl, beat the remaining stick of butter with the cooled browned butter, 3/4 cup brown sugar, and granulated sugar until well combined and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in 1 tablespoon of bourbon and the vanilla extract until smooth.
Add Dry Ingredients and Mix-ins: Sift together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, folding it in gently. Once combined, fold in the toasted pecans and chopped chocolate chunks. If the dough is sticky, add up to 2 tablespoons of additional flour to make it easier to handle.
Shape Cookies: Roll the dough into 2-tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheet. Gently flatten each dough ball slightly with your fingers or the back of a spoon.
First Bake: Bake the cookies in the preheated oven for 7 minutes. Remove the baking sheet and firmly tap it twice on the counter to flatten the cookies.
Second Bake: Return the baking sheet to the oven and bake an additional 2-4 minutes, until the edges begin to set but the centers are still doughy. Remove the sheet again and tap it 1-2 times on the counter to flatten once more.
Cool and Serve: Allow cookies to cool on the baking sheet; they will continue cooking slightly as they rest. Sprinkle with flaky sea salt if desired. Serve warm for best flavor and texture, or cool completely and store in an airtight container for up to 4 days.

Notes

Use bourbon sparingly; it adds a rich flavor without overpowering the cookies.
Do not over-chill the browned butter or dough, as it will affect cookie texture.
Flattening the cookies during and after baking helps achieve the perfect chewy yet crisp texture.
These cookies are best enjoyed warm but can be stored for several days in an airtight container.
For a dairy-free version, substitute butter with a vegan butter alternative and check bourbon ingredients.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American